Thursday, November 27, 2008
Carpaccio Of Pomelo And Salmon With Soursop Lime Sorbet
11:27 AM

Peel the pomelo and seperate the segments.

Maintain the segment as whole while carefully removing the skin and seed.


Semi freeze the segment before slicing it thinly with a slicer machine. Lay it on plate immediately.

Lay paper thin salmon, caramelized lime zest, herbs, lime vinaigrette and top with the soursop lime sorbet.

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Alfred Lee
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